Wednesday, March 5, 2008
What Would You Sage?
Being a single, I try not to buy much of anything perishable in large quantities. When it comes to herbs, I prefer to buy dried over fresh, so that I don't let the bulk of them go to waste--- especially if I only need a small amount.
Sometimes, however, you have to go fresh. A pasta recipe I made tonight from Bon Appetit called for sage, so I picked up some of the furry little leaves from Greenwich Produce at Grand Central Market. The recipe turned out yummy (though next time I may make a few adjustments- like reserve some of the pasta water to add moisture, and perhaps even use a bit more sage AND garlic) but I've got lots of sage left. What else should I make with it?